Monday, May 7, 2012

Happy Call Pan Roasted Pork (Shio Bah)

This is a dish I just love so I'm trying ways to perfect it. (: I managed to get a big beautiful slab of meat from Sheng Shiong for $8.70 so I cooked the Happy Call Pan Roasted Pork (Shio Bah) again! This dish is relatively simple to cook with the Happy Call Pan and it took me an hour to cook and 3 hours to marinate this time round.

Happy Call Pan Roasted Pork (Shio Bah) Recipe

Ingredients:

Pork Belly (Mine was about 20cm by 12cm)

2 tbsp five spice powder

1/2 tbsp salt

1/2 tbsp for skin

Some salt for boiling pork

Steps:

The slab of meat! (:

Wash the meat and remove sparse strands of hair with a tweezer.

Boil the pork for 30 minutes in water mixed with some salt.

Boiling! I love my Kitchen Art Pot!

Boil!

The Cake Tester I used to poke the skin!

When the meat has been cooked, cool it.

My fan was giving it the 'cold shoulder'!

Some ingenious idea to cool the meat! (: Using the cake tester or a sharp tool, poke as many holes as you can on the skin of the pork belly. You'd wanna do this diligently in order to get crispy skin.

Mix 2 tbsp of five spice powder with 1/2 tbsp of salt. Pat dry the surface of the pork belly. Rub the mixture on the meat part ONLY.

Rub the 1/2 tbsp salt on the skin of the pork belly.

Pat dry excess water and allow meat to marinate in the fridge for a minimum of an hour. I marinated mine for 3 hours.

Drier marinated meat ready to be cooked!

Heat up the Happy Call Pan on medium-high heat with some oil sufficient for shallow frying. Fry the skin first for 3 - 5 minutes.

Flip the meat to the flesh side and cook for 3 minutes.

Do so for the rest of the flesh. If the skin is not crispy enough, fry it again for a few minutes.

My slab of pork belly! As the skin was not well-cooked on the sides, I chopped it off and sent it back to the pan for frying. This is quite common as the big slab of meat curls up and the skin at the side doesn't get any cooking.

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: